Effects of Sugars on the Stabilization of Egg Yolk Antibodies in Laying Hens I. The Stability of Yolk Antibodies in Fructooligosaccharide Solutions

난황 중 항체의 안정화에 대한 당류의 효과 I. 프럭토올리고당 용액 중에서 난황 항체의 안정성

The stabilizing effect of fructooligosanharide (FO) on hen＇s egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80$^{\circ}C$ was enhanced in a concentration-dependent manner by adding 0∼50% (w/v) FO to a yIgG solution. Acid-induced inactivation of yIgG was also suppressed in a concentration-dependent relationship by addition of FO. Addition of 50% FO almost completely stabilized yIgG at pH 3. The remarkable stablizing effect of FO on yIgG may enhance the use of yIgG as functional food ingredients.